Prawn Mappas: A Kerala-Style Coconut Delight
Description
Prawn Mappas is a comforting Kerala-style curry where succulent prawns simmer gently in a silky coconut milk base infused with mild spices. This coastal classic brings together the delicate sweetness of coconut, the aroma of curry leaves, and the subtle heat of green chilies to create a beautifully balanced dish. Perfect with rice, appam, or idiyappam, this prawn curry is a delicious glimpse into Kerala’s rich culinary traditions and an easy, wholesome meal for any seafood lover.
Ingredients
For the Coconut Milk
Instructions
Ingredients and masala mixture
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Ingredients
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For the Masala Mixture
Mix the Chilli powder and coriander powder in little water to form a thick paste and keep aside.
For the Gravy
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Heat the oil and let the mustard and fenugreek seeds splutter.
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Once it turns light brown, add the sliced onions and sauté.
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Add the chopped garlic and sauté until fragrant.
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Add the chopped ginger and sauté briefly.
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Add the green chilies and sauté everything until the onions turn translucent.
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Add the Chilli coriander masala mixture.
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Mix continuously on low-medium flame so that the masala does not get burnt. Add the tamarind pieces. Add enough hot water to cover the prawns when they are added later.
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Add enough hot water to cover the prawns when they are added later.
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Bring the gravy to a boil, then add the prawns.
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Cover with a lid and cook for about 10 minutes, until the prawns are fully cooked.
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Reduce the heat, pour in the coconut milk, and stir continuously to keep it from curdling.
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Remove from heat the moment it starts to bubble lightly.
